GRANNY’S HONEY & APPLE CAKE

Recipe by MARY CASE, bee-keeper, Limerstone, Isle of Wight

SERVINGS: 8–12 | PREP TIME: 20 MINS | COOK TIME: 40–50 MINS | SKILL LEVEL: 1 (EASY)

As a local producer of honey, I’m able to keep all the batches I produce separate. Every batch is different. So, while the big supermarkets want a consistent product, I’m actually looking for inconsistency. This is one of my favourite baking recipes using honey.

INGREDIENTS
225 g (½ lb) soft margarine, plus extra for greasing
4 cooking apples, peeled, cored and thickly sliced
80 g (2½ oz) clear honey,
plus extra to drizzle
3 heaped tsp ground cinnamon
225 g (½ lb) caster sugar
275 g (10 oz) self-raising flour
2 level tsp baking powder
4 eggs

METHOD
Pre-heat oven to 180°C/160°C fan/gas 4. Grease a 25 cm x 35 cm (10 in x 14 in) baking tin and line with baking paper.

Make the topping first. Put sliced apples in a bowl, then add honey and cinnamon and mix until apples are well coated. Set aside.

Using an electric mixer, beat margarine, sugar, flour, baking powder and eggs for 2 minutes on full speed. Pour into prepared tin, then lay the honey- and cinnamon-covered apple slices in rows on top of the batter.

Bake on a baking sheet for 40–50 minutes or until golden and cooked through – test this by prodding the cake with a skewer: if it comes out clean, it’s ready. Cover with tinfoil if the top is getting too brown.

Remove from the oven and allow to cool in its tin. Once cool, carefully lift out, remove the paper and place on a cooling rack. Slice before or after you do this, and drizzle generously with honey.

Credit info:
From The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipe copyright © Mary Case

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